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KMID : 0903619870280040343
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Journal of the Korean Society for Horticultural Science
1987 Volume.28 No. 4 p.343 ~ p.351
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Nature and Control of Apple Scald During Cold Storage
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Abstract
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Apple scald is a physiological storage disorder which develops brown blotches on the skin during cold storage or controlled atmosphere (CA) storage. It has been conjectured that scald might be caused by the oxidation of α-farnesene or phenolic compounds. We measured the content of α-farnesene and total phenolics and the activity of polyphenol oxidase (PPO) in two apple (Malus domestica Borkh.) cultivars, `Fuji´ and `Mutsu´, as to the different site of fruit and observed scald development during storage. Diphenylamine (DPA) and oil as antioxidants and gibberellic acid (GA) as a senescence inhibitor were tested to find their effects on scald development. Although apples have little α-farnesene when picked, during storage the concentration of α-farnesene increased at varying rates and thereafter decreased, butfarnesene hydroperoxide gradually increased. The content of phenolics and the activity of PPO tended to decrease but still remained especially in skin areas. Browning was observed mainly in the cell contents of epidermal and hypodermal tissues. Among the postharvest treatments, oil had some senescence inhibiting effects especially in chlorophyll degradation.
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